255 Tasting Notes

drank Sinharaja by Golden Moon Tea
255 tasting notes

Delicious cup this early AM. Sweet with a subtle honey flavor. Decided to try to enhance the flavor with a bit of cream and sugar – sweet, creamy decadence! Just what I was looking for…….

Preparation
Boiling 4 min, 15 sec 1 tsp 8 OZ / 236 ML

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I have come to admire and appreciate puerh cakes produced by Mengku Tea Co. Ltd. Golden Buds is a blend of smaller sized leaves picked, fermented and pressed in 2009. This tea cake is tighly compressed – you need to use a puerh pick (or an awl from your toolbox). The brew is dark and yields a very smooth tea – robust and rich in mouthfeel and flavor . Readily available from several ebay or Aliexpress sellers, this mini cake is a must-try and a great value. Maturing nicely as Mengku teas do.

Preparation
Boiling 0 min, 15 sec 6 g 4 OZ / 118 ML
boychik

Do you mind sharing who did you get it from? I see one on DTH for $17

DigniTea

Yes. I picked mine up at DTH.

boychik

Thank you. It sounds very good

TeaExplorer

Added to my list … thanks!

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drank Ancient Forest by Zhi Tea
255 tasting notes

I try to evaluate teas on their own merits and I can say that I always enjoy this one. While it is not as strong as most of my morning selections, I appreciate its character – smooth, mellow, sweet, a little fruity. It’s always good for a resteep but I do use a little less water in the second brew to enhance the flavor of the cup.

Preparation
200 °F / 93 °C 3 min, 30 sec 1 tsp 8 OZ / 236 ML

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The cake has the classic flavors of good ripe puerh. Smooth to the taste with all the sweet, earthy notes one would expect from a high quality shu. Always nice to come back to this one.

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I am really enjoying this wild black tea from Norbu – smooth, sweet and fruity. Deliciousness in a cup! Beautiful long twisted dry leaf; rich red-brown tea liquor; a very mellow sip. This one is a keeper for me.

Preparation
200 °F / 93 °C 3 min, 45 sec 3 g 8 OZ / 236 ML

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I am still in the early stages of my developing relationship with sheng. Today I enjoyed a nice encounter with this sheng from Verdant. I’ve only worked through the first two steepings but the flavors have moved from lemon and greens to pepper with a bit of astringency (although an astringency that seems quite pleasant). Anxious to see what the leaf reveals in the many steepings I intend to put it through.

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This one is a keeper!!! A few weeks ago, I was fortunate enough to stumble upon this cake held by a trusted seller I’ve been dealing with lately. I have long been intrigued by this 2005 Six Famous Mountains series, so I did not hesitate to purchase it. The original rice paper wrapper was a little worn after years of storage and it had a few rips in it. It was too tempting – I usually put my puer cakes directly into a special cabinet for aging but in this case I dumped out the loose leaves and scraped more so that I could fill the gaiwan and enjoy a few cups.
That was three days ago and I am now on the tenth steep. This little gem has not yet lost steam. It was a bit smoky in the first three brews (this surprised me a bit). Once I got through to steep #4, it was delightfully smooth, bright and sweet. I have been beside myself looking forward each day to a session with this tea. The cake is now in the cabinet where I plan to let it age for another year before I pull it out to pick off several chunks. I can’t wait!

Preparation
Boiling 0 min, 15 sec
mrmopar

Spill the beans on the seller please……

Sammerz314

Sounds very nice hehe

DigniTea

Picked it up at Angelina’s Teas. It was the last one which is why the wrapper was not in great shape.

mrmopar

Lucky lucky you are!

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I like kukicha. Cocoa nibs enhance the flavor but I should note that I added extra nibs. Good lower caffeine option to have on hand.

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First experience with this one. Definite astringency. Complex flavor. Not sure I appreciate this one yet but since the leaf should have staying power I’ll continue to work through lots of resteeps.

Preparation
205 °F / 96 °C 0 min, 30 sec 6 g

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Broke open another orange today — to me this is the pinnacle of natural flavoring in pure tea leaf. Gong Ting fermented in an orange rind and it is delicious. You break off as much orange peel as you want to add flavor to your puerh. This is a highly enjoyable find!

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Profile

Bio

For me, tea is magical with its ability to transform by bringing one back to center and inspiring both peace and contentment.

Reformed coffee drinker. Switched to tea as part of my goal to work on living a healthier, more balanced life — haven’t looked back since. I enjoy most tea types but I cannot handle jasmine or other florals and I’m not particularly fond of bergamot. Moved quickly into unflavored blacks and puerhs and seldom drink anything else. Now most of my purchases are puerh cakes for aging.

I no longer assign numerical ratings to teas because our enjoyment of tea is very subjective. Reactions to a particular tea vary from person to person and within the same person across different tasting sessions. My tea notes are now simply comments reflecting my impression at that specific point in time. They are useful to me and if they happen to be helpful to someone else that is good.

Location

North Carolina

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